Tahona is the name of the traditional stone wheel used to crush cooked agave for tequila.
After agave hearts are cooked, a large circular stone wheel can be pulled or rotated over them to break down the fibers and release juice. This method is associated with traditional tequila production and can contribute distinctive vegetal and earthy notes.
Tahona is often confused with horno, which is the oven used to cook the agave. It is also unrelated to caballito, the small glass traditionally used for serving tequila.
Many modern distilleries use mechanical shredders or roller mills because they are faster and easier to scale. Some producers still use tahonas for all or part of their process and highlight that method on their labels or tours.